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This safety video program on Hazard Recognition in Food Processing and Handling Environments discusses the importance of hazard recognition, different types of hazards, and how to identify hazards in advance or in real time. It also provides practical guidance on how to investigate accidents and near misses.
Countless employees in food processing and handling are injured at work every year because of “unrecognized” hazards. To ensure that every employee goes home safe at the end of the day, they must know about the hazards they can face and how to deal with them.
When hazards are overlooked or employees are unprepared to deal with them, it can lead to disaster. Fortunately, there are methods for recognizing and dealing with hazards that can help to keep employees safe.
Areas covered in the safety video program include:
- the need for hazard recognition,
- hazardous conditions and unsafe acts,
- identifying hazards in advance,
- "real time" hazard recognition,
- investigating accidents and near misses, and more.
The safety video program comes with a quiz, a scheduling and attendance form, a training certificate, and an employee training log.
Associated Regulations:
- 1910 Subpart G - Occupational Health and Environmental Control
- 1910 Subpart H - Hazardous Materials
- 1910 Subpart Z - Toxic and Hazardous Substances
- 1910.1000 - Air Contaminants
- 1910.1200 - Hazard Communication
- 1910.94 - Ventilation
- 1910.107 - Spray Finishing Using Flammable and Combustible Materials
This safety video program is produced by The MARCOM Group, Ltd.
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